This is a great recipe for winning over people afraid of fish. Today we know there are great benefits to consuming fish like Salmon because it's an excellent source of Omega-3 fatty acids. But if you really hate fish, you can also get your Omega-3s from flax seed or a suppliment.

Ok, so we've got a nice hot grill here and we're going to go ahead and start some salmon fillets. I've already given it a scrub with a rag with some canola oil on it, and I'm going to go ahead and give it a quick spray with some grill spray here. Be careful not to hold the can too close to the flame here. I'm going to start this salmon with the flesh side down first. I've seasoned that with a dry seasoning mixture of garlic salt and lemon pepper so I'm going to get some good lines on this guy. Then we're going to flip him on the skin side. Once the flesh side is showing up, I've got a butter mixture over here that's got some beer butter and onions and garlic salt in it so I can brush that fish down throughout the cooking process. If you notice, I've got these dials cranked just above the off position. I don't want a really intense heat for this fish, but it's hot enough to cook on. So now we'll shut the lid here and get some of that good smoke kickin'.

Folks, help me out here. I've been looking over recipes for grilled salmon. Some recipes ask you to remove the skin from the fish and others tell you to grill with the skin intact. What's the difference? Does it change the taste or texture of the flesh? For me, I'd just as soon leave the skin on. The last time I tried to remove the skin from my salmon fillets, I kind of tore the fillets up (I'm kind of goofy.) What are your thoughts on this. Thanks.

Folks, help me out here. I've been looking over recipes for grilled salmon. Some recipes ask you to remove the skin from the fish and others tell you to grill with the skin intact. What's the difference? Does it change the taste or texture of the flesh? For me, I'd just as soon leave the skin on. The last time I tried to remove the skin from my salmon fillets, I kind of tore the fillets up (I'm kind of goofy.) What are your thoughts on this. Thanks.

I keep the skins on. They help keep the salmon together on the grill (especially if you don't pay attention and overcook them so they become flaky). Also, if done properly the skin can be a crispy treat.

I used the marinade tohight with the butter and soy sauce with white wine. I grilled the filet flesh side down for 8 minutes then turned for 4 minutes. The salmon lifted right off the skin and was excellent

Well, we mostly have catfish here in Fort Worth, but I've found a good place for fresh salmon (the grocery store).

I've had salmon most everywhere, even at fine restaurants in the Northwest, but the best I've had (with a single exception) was an afterthought, when I was smoking brisket and ribs on my back porch.

The smoker (with an offset oven, no direct heat) was precisely at 250 degrees F, had been there for hours (so there's wasn't much smoke from newly added wood), when I added 2 large fillets on a rack above the briskets. I smoked them for about an hour, then served immediately after removing from the oven.

Place the filets in a zip lock bag and add the marinade. Marinade no longer than 1/2 hour. Pre heat grill on high. (Our grill is a three burner )Place fish rack on grill and add salmon. Turn grill to medium/off/medium and close lid. Grill 5 minutes, turn salmon over and baste with remaining marinade. Close lid and cook 5 more minutes.

If you don't have a grill, this recipe also works well in the broiler.

I just grilled the freshest wild salmon on a grill but when I did, white "stuff" (for lack of a better word) oozed out. Is this Fat? Is the fish o.k. to eat? I have never seen this before and it makes me slightly worried.....

I just grilled the freshest wild salmon on a grill but when I did, white "stuff" (for lack of a better word) oozed out. Is this Fat? Is the fish o.k. to eat? I have never seen this before and it makes me slightly worried.....

I'm not sure what the white stuff is - most people call it fat, but I'm not sure if it is. Seems like it's closer to a protein.

In any case, this is normal - but usually only happens when salmon is fully cooked (which in my book means it's over cooked). It's completely edible.

I'm surprised nobody mentioned simply cooking it with olive oil instead of a marinade or glaze. Just rub the oil all over the salmon and bake, grill, or fry. If you use oil that already has dried herbs in it (you can find them at most specialty cooking shops, Pier 1 Imports, and even Marshall's) or make your own - just put olive oil and fresh dried herbs into a bottle and let them marinate together for a few days. I had salmon last night with a garlic & rosemary olive oil on it and a little sea salt - it was awesome.